Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.79) — Canal 9 selection
| 50 g | sweet vermouth — Cinzano Torino | base |
| 20 g | Vodka — Vodka Smirnoff | base |
| 40 g | Pineapple juice — jugo de ananas | dilution |
| Soda water — soda | dilution | |
| 10 g | Aperital | other |
| 50 g | pisco — Pisco Trapiche | other |
- Shake the measured ingredients with ice, strain into a flute, top with a splash of soda, and serve with two straws and a red cherry.
Garnish: Red cherry
Ice: Ice cubes